FROZEN BAGUETTE WITH CARROT ADDITIVES

The purpose of research is to develop new types of frozen baguettes with carrot additives. Objectives: determining the optimal dosage of carrot powder and carrot puree in the baguette recipe to obtain a quality product; determination of the duration of defrosting dough pieces with carrot additives, justification of technological modes for proofing defrosted semi-finished products; conducting a comparative assessment of the quality of freshly baked baguettes with carrot powder and puree and those baked from frozen ones. The objects of the study were: a traditional baguette (control sample) freshly baked, a baguette with carrot puree, a baguette with carrot powder, including those baked from frozen semi-finished products. Yeast dough for baguette was prepared using the straight method. Carrot powder was introduced instead of part of the wheat flour, carrot puree - instead of part of the water, with adjustment of the moisture content of the dough. Through numerous baking variations, it was determined that for a baguette, the optimal dosage of carrot puree in the recipe is 10 % by weight of water; carrot powder – 10 % by weight of flour. Based on the data obtained, the possibility of shock freezing of test pieces with carrot puree and carrot powder was investigated, for which the samples were subjected to shock freezing at a temperature of minus 35 °C to a temperature inside the products of minus 18 °C and stored at a temperature of minus 18 °C for 30 days. After the expiration date, baguettes with carrot puree and powder were defrosted. It was revealed that the acidity of all defrosted baguettes did not change, the mass fraction of moisture also remained at the same level. The samples were proofed for 30 and 60 minutes. It was experimentally established that for the highest quality indicators of finished products (acidity, porosity and specific volume), 30 minutes of proofing is sufficient for baguettes with carrot puree, and 60 minutes for baguettes with carrot powder. A comparative analysis of the quality of baguettes with carrot fillings baked from frozen semi-finished products after 30 days of low-temperature storage and freshly baked ones (after 2 hours of storage) showed that there were no differences in structural, mechanical and physicochemical parameters. In terms of all standardized indicators, the quality of baguettes baked from frozen met the requirements of regulatory documentation; in terms of organoleptic indicators, they were not inferior to freshly baked ones. Thus, the use of carrot additives, due to the presence of pectin substances, fiber, vitamin C, and carotenoids, gives positive results in the technology of frozen bakery products, namely baguettes.